Overall Rating	Gold - expired
Overall Score	71.75
Liaison	Cindy Shea
Submission Date	July 24, 2017
Executive Letter	Download

STARS v2.1

University of North Carolina at Chapel Hill
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	1.03 / 6.00	Scott Myers Director, Food/Vending Services Auxiliary Services

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

19.10

Part 2

Animal Products

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Yes

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):

29.80

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

Carolina Dining Services is committed to changing the culture of food by nourishing guests with menus that emphasize sustainable, fresh, whole foods that are raised, grown, harvested and produced locally whenever possible. Carolina Dining Services makes it a top priority to: --Purchase products from within a 250-mile radius of campus, giving preference to North Carolina vendors, whenever the quality and quantity fits needs and meets financial goals --Regularly track sustainable food purchases (local, third-party certified, and sustainably harvested). --Seek out third-party certified options, including organic, fair trade, Rainforest Alliance, humane, grass-fed, Animal Welfare Approved, and “Best Choice” as defined by Monterey Bay Seafood Watch. -- Participate in the Real Food Calculator, consistently raising the percentage of “real food” purchases each year. -- Utilize a weekly sustainable foods rotation in the dining halls to expand sustainable food offerings, which are flagged on our menus. --Feature Meat “Less” Mondays at both dining halls by reducing meat options and increasing vegetarian and vegan offerings every Monday. Additionally, a variety of vegetarian and vegan options are available daily in the dining halls and food courts.

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):

UNC_SustainableFood_Inventory_1.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

CDS, Aramark, and students, who work with academic advisers and receive academic credit, analyze food invoices and vendor velocity reports to track and evaluate purchases. Criteria used include the Real Food Calculator, local, regional, organic, fair trade, and sustainably harvested seafood purchases. Reports are tracked throughout the year rather than through representative samples.

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):

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Percentage of total dining services expenditures on Real Food B (0-100):

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Required if pursuing either part of the credit:

Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:

	Present?	Included?
Dining operations and catering services operated by the institution	Yes	Yes
Dining operations and catering services operated by a contractor	Yes	Yes
Student-run food/catering services	Yes	No
Franchises (e.g. national or global brands)	Yes	No
Convenience stores	Yes	No
Vending services	Yes	No
Concessions	Yes	No

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

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The website URL where information about the programs or initiatives is available:

http://dining.unc.edu/susty

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

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The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.